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APPETIZERS

Soup du Jour 6.50

Market Oysters Mignonette 16.50

Shrimp Cocktail 16

Sea Scallop Sashimi with Thai Vinaigrette and Toasted Sesame 16

Colossal Lump Crab with Avocado and Grape Tomato Salsa 17.50

Caesar Salad of Red and Green Romaine with Shaved Reggiano and Croutons 8

Mixed Baby Lettuces with Lahiere’s Dressing and House-Made Boursin 8

Sliced, Seared Yellowfin Tuna with Wakame, Ginger, Wasabi, and Cilantro-Soy Dipping Sauce 16

Lump Crabcakes with a Salad of Chilled Spring Vegetables and Emulsified Red Wine Vinaigrette 16.50

Salad of Red Belgian Endive with Spiced Candied Walnuts, Maytag Blue Cheese, and a Sherry Vinaigrette 13.50

Pappardelle with Rock Shrimp, Grilled Asparagus, and Lemon Creme Fraiche 15

Risotto with Roasted Duck, Sun-Dried Cranberries, Toasted Goat Cheese, and Criminis 14

Grilled Skewered Steak with Mushrooms, French Beans, Roasted Onions, Baby Arugula, and Minus 8 Vinaigrette 14

ENTREES

Garganelli Pasta with Spinach, Tomatoes, Caramelized Onions, Grilled Asparagus, Olive Oil, and Garlic 17

Rare, Pistachio-Crusted Yellowfin Tuna with Portobellos, Grilled Asparagus, Wilted Greens, and Lemon-Soy Butter 35

Roasted Australian Rack of Lamb with Grilled Ratatouille in Puff Pastry, Garlic Mash, & Lamb Jus 29

Grilled Strip Steak with Horseradish-Whipped Potatoes, French Beans, and Truffle Maitre d’Hotel Butter 38

Slow-Cooked, Fork-Tender Pork Cheeks with Creamy Polenta, Swiss Chard, Porcinis, and Natural Sauce 26

Pan Roasted 8 oz. Filet of Beef with Gorgonzola Mash, Asparagus, Roasted Pearl Onions, and Green Peppercorn Sauce 38

Seared Diver Scallops with Wild Mushrooms, Asparagus, Potato Pancake, & Truffle Butter Sauce 32

Honey-Roasted Duck with a Cranberry-Vegetable Spring Roll, and Hoisin Duck Sauce 28

Grilled Wild Salmon with Leeks, Beluga Lentils, Roasted Cauliflower, Crisp Pancetta, Dijon Emulsion, and Port Syrup 30

Sauteed Medallions of Veal Tenderloin, Montrachet and Heirloom Tomato Risotto, Fiddlehead Ferns, and Veal Ragout 34

Grilled Filet of Red Snapper with Roasted Fennel, Nicoise Olives, Grape Tomatoes, Baby Spinach, and Smoked Tomato Coulis 33

Pan-Roasted Organic Breast of Chicken with Sweet Potato Puree, Snap Peas, Criminis, and Natural Sauce 24

Grilled Halibut, Mango-Corn Quinoa, Baby Arugula, Tangerine-Tomatillo Sauce 35



An 18% gratuity will be added to parties of 7 or more.

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